Friday, September 21, 2012

Pecan Cider Acorn Squash

Wednesday I picked up my CSA basket and inside was a acorn squash. With fall just a around the corner what could be more perfect than a acorn squash. Going through my pantry I put together the ingredients below for the perfect "Fall" flavors.

Pre-heat oven to 400 degrees. With a large knife (and some muscle) cut the squash in half and scoop out seeds. Score the squash both directions and add butter, brown sugar, syrup, worcestershire sauce, pecans and salt in the center of the squash. Place on baking dish or in a casserole dish with about 1/4 cup of water in the bottom (to prevent burning and to keep the squash moist). Bake for 1 hour or more until completely cooked where a fork goes in and out easily. Let sit for 10 minutes to allow the sugar to cool a bit.